Twice-Baked Goat Cheese Potatoes | Food Stuff
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Cooking tools:
- Food processor
- Potato masher
- Microwave
- Oven
- Mixing bowl
- Baking sheet
- Baking pan
- Spatula
- Fork
- Paper towel
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons chopped fresh parsley
- 4 ounces creamy goat cheese, cut into pieces
- 3/4 cup low-fat cottage cheese
- 1 tablespoon extra-virgin olive oil
- 6 russet potatoes (6-8 ounces each), scrubbed
- Salt
- freshly ground pepper
- 1/3 cup chopped scallions
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